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Photo of Goan prawn curry by WW

Goan prawn curry

3
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
This south Indian curry is subtly spiced with a lovely creamy sauce which is delicious with chicken too.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, grated

Root Ginger

1½ inch slice(s), peeled and grated

Garlic

3 clove(s), finely chopped

Chilli, green or red

1 individual, deseeded and finely chopped

Turmeric

1 teaspoon(s)

Curry Powder

1 tablespoon(s), mild

Cardamom Pods

3 g, split

Tomato

2 large, deseeded and chopped

Reduced fat coconut milk, tinned (7.7% Fat)

150 ml

Fish stock cube

1 cube(s), 100ml stock

Sugar Snap Peas

100 g

King Prawns, Raw

400 g, peeled

Lime Juice, Fresh

30 ml

Granulated sugar

½ teaspoon(s)

Coriander, fresh

2 tablespoon(s), chopped

Instructions

  1. Heat a lidded saucepan over a medium heat, spray with the cooking spray and add the onion. Stir, cover, and cook for 8 minutes until softened. Stir the onion occasionally.
  2. Add the ginger, garlic and chilli to the pan and cook, stirring, for 1 more minute, then add the turmeric, curry powder, cardamom, tomatoes, coconut milk and stock. Bring to the boil, then reduce the heat and simmer, part- covered, for 8 minutes until reduced and starting to thicken.
  3. Stir in the sugar snap peas, prawns and lime juice and cook for about 3–4 minutes until the prawns are pink and cooked through. Season and add the sugar then stir in half the coriander. Sprinkle over the rest of the coriander just before serving.

Notes

Leftover coconut milk can be frozen for future use. Pour it into an ice cube tray, then transfer to a freezer bag once frozen. The coconut milk can be used from frozen.

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